SCA Barista Skills Professional Course Grinder the coffee undergoes a controlled

the coffee undergoes a controlled fermentation for 24–48 hours before being washed with spring water and dried slowly on patios

Coffees from this region are known for their full body

In this session

where smallholder farmers cultivate coffee on the western slopes of the Central Cordillera at elevations of 1

Course Length: 3 hours

SCA Barista Skills Professional Course Grinder the coffee undergoes a controlledSCA PROFESSIONAL BARISTA SKILLS This a professional course for the barista who is confident with everyday barista skills such as latte art, grind adjustment, efficient workflow, and sensory skills who aim to elevate and advance their skillset. This 3 day course builds on the key concepts around espresso brewing. This course will explore recipe creation and its predictable outcomes and variables. Key sensory development, advanced extraction parameters